“MOM, CAN I HAVE some hot fudge pudding cake for breakfast?” my 17-year-old asks.
“Sure, go ahead,” I reply. “There’s some whipped cream in the fridge too.”
Am I a bad mom for letting my teen consume a chocolate dessert before 8 a.m.?
When his sisters were that age—they’re 23 and 25 now—I never would have allowed them to eat cake for breakfast. But I’ve become a
little much more relaxed in my parenting now that I’m older and tired.
Besides, I didn’t tell my boy this, but I was considering dipping into the chocolate pudding cake for breakfast too. I didn’t.
I wondered, though, as I poured cereal into a bowl, whether the cinnamon and sugar-laden squares I was about to eat were any more healthy than the homemade chocolate dessert?
Just to clarify here, before you give me your opinion, you should know that my lanky son is over six feet tall, skinny as a toothpick, slim as a rail, etc. He can eat any amount of anything and not gain an ounce. Last night he ate a half a piece of pizza at 10:30. He does not like fruits (except for bananas and raspberries) or vegetables (except for potatoes). I did not raise him to dislike either as I could live on fruits and vegetables, OK, and chocolate.
If you would like to try hot fudge pudding cake for breakfast, or any time, here’s the recipe. It’s one of my favorite desserts, which my mom made when I was growing up, and is incredibly simple to prepare. Enjoy.
Hot Fudge Pudding Cake
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
2 Tablespoons cocoa
½ cup milk
2 Tablespoons vegetable oil
Mix together the flour, baking powder, salt, sugar and cocoa. Stir in milk and vegetable oil. Spread in a 9-inch square pan.
Sprinkle with 1 cup of brown sugar and ¼ cup of cocoa that have been mixed together.
Pour 1 ¾ cups of hot water over the entire batter and bake at 350 degrees for 40 – 45 minutes. During baking, the cake mixture rises to the top and the chocolate sauce settles to the bottom. Serve warm, with whipped cream if desired.
© Copyright 2011 Audrey Kletscher Helbling